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They'll never know it's vegetarian!
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Pinto, kidney, and black beans are your trio in this three-bean ground turkey chili made in a slow cooker.
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Buckwheat noodles flavored with ginger, garlic, citrus, and soy sauce.
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This tahini-free version of hummus uses canned black beans in addition to garbanzo beans. Serve with pita bread and your choice of fresh veggies.
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Get "Eat Your Vegetables!": Green Bean Salad with Red Onion and Tomato Recipe from Food Network
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Don't wait for December to enjoy some eggnog; make Thanksgiving festive with this deliciously potent, quick and easy homemade eggnog recipe.
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Warm up your menu with this spicy Indian-inspired curried tomato soup.
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This recipe is by Julia Moskin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Pork shoulder is brined in a flavorful blend of apple cider and a classic blend of barbeque spices, then smoked until fork tender for a crowd-pleasing dinner.
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This high protein banana bread made with chocolate protein powder and oat flour is perfect for a quick breakfast or afternoon snack.
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Romaine hearts are slightly charred on the grill, and served with a fabulous shallot-balsamic dressing. Accompanied with oven dried tomatoes. Whoever eats this will go nuts for it!!!
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For this amazing sauce, you'll need a bottle of prepared barbecue sauce, some Scotch whiskey, and a slew of spices: hot pepper sauce, cayenne, chili powder, crushed red pepper flakes, onion powder and more.